3901 RASPBERRY RD 1 , ANCHORAGE AK 99502
The two most recent inspections (March 2026 and June 2026) found no violations at all, showing that earlier temperature-control issues from 2024-2025 have been resolved. While past inspections noted cold-holding and date-marking problems, these were corrected on the spot and the establishment now has a clean record.
No violations noted.
No violations noted.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16. A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***OBSERVED MULTIPLE ITEMS (TOMATOES 45°F, CORNED BEEF 47°F, BBQ PORK 46°F, COOKED CHICKEN 49°F, LETTUCE 46°) THAT WERE MEASURED ABOVE THE COLD HOLDING THRESHOLD OF 41°F IN THE WALK IN COOLER. OBSERVED MULTIPLE ITEMS (TOMATOES 50F, LETTUCE 50F, BEEF BURRITO 52F) MEASURED ABOVE 41F IN THE KITCHEN PREP COOLER. PIC CORRECTED ON-SITE AND VOLUNTARILY DISCARDED ONE CONTIANER OF CORNED BEEF, FOUR CONTAINERS OF TOMATO, ONE CONTAINER OF COOKED CHICKEN, ONE CONTAINER OF SHREDDED LETTUCE, AND TWO CONTAINERS OF BEEF BURRITOS. ENSURE THAT FOODS REQUIRING TEMPERATURE CONTROL (COLD HOLDING) ARE MAINTAINED AT THE NECESSARY TEMPERATURE 41F OR BELOW AT ALL TIMES.
Refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. AMC 16.60.140(3-501.17.A) ***OBSERVED NO DATE MARKING ON BAG OF LETTUCE, CONTIANER OF BBQ PORK, AND COOKED CHICKEN IN THE WALK IN COOLER. NO DATE MARKING WAS OBSERVED ON CUT TOMATO AND LETTUCE IN THE PREP COOLER IN THE KITCHEN. ENSURE ANY READY-TO-EAT OR COOKED TCS FOODS BEING STORED LONGER THAN 24 HOURS IS PROPERLY DATE MARKED WITH THE TIME OF PREPARATION AND DISCARD DATE.
No violations noted.
The permit holder shall require food employees to report to the Person In Charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee shall report the information in a manner that allows the Person In Charge to reduce the risk of foodborne disease transmission. AMC 16.60.130(2-201.11.A) The Person In Charge shall notify the regulatory authority when a food employee is: (1) Jaundiced; or (2) Diagnosed with norovirus, Hepatitis A, Shigella, E. coli, or Salmonella Typhi. AMC 16.60.130(2-201.11.B) THE PERSON IN CHARGE IS RESPONSIBLE FOR MAKING FOOD EMPLOYEES AWARE OF THE REQUIREMENT TO REPORT INFORMATION, IN A VERIFIABLE WAY, REGARDING THEIR HEALTH STATUS AS IT RELATES TO DISEASES THAT ARE TRANSMITTED BY FOOD. COMPLETION OF A FOOD EMPLOYEES REPORTING AGREEMENT (can be downloaded at www.muni.org/foodinfo ) BY ALL FOOD EMPLOYEES IS SATISFACTORY TO MEET THIS REQUIREMENT. REGULAR REVIEW OF REPORTABLE ILLNESS/SYMPTOMS AND PROPER REPORTING WILL HELP REDUCE THE LIKELIHOOD THAT CERTAIN VIRAL AND BACTERIAL AGENTS WILL BE TRANSMITTED FROM INFECTED FOOD EMPLOYEES INTO FOOD. ***THE REPORTABLE SYMPTOMS AND DIAGNOSED ILLNESS ARE AS FOLLOWS: VOMITING, DIARRHEA, SORE THROAT WITH A FEVER, OPEN CUTS OR INFECTED WOUNDS, JAUNDICE. DIAGNOSED (OR A HOUSEHOLD MEMBER THAT HAS BEEN DIAGNOSED) WITH NOROVIRUS, TYPHOID FEVER, SHIGELLOSIS, E.COLI O157:H7 OR OTHER STEC INFECTION, OR HEPATITIS A.
A minimum number of handwashing sinks necessary for convenient use by employees in food preparation, food dispensing, and warewashing areas shall be provided. AMC 16.60.160(5-203.11) ***EFFECTIVE HANDWASHING IS ESSENTIAL FOR MINIMIZING THE LIKELIHOOD OF THE HANDS BECOMING A VEHICLE OF CROSS CONTAMINATION. IT IS IMPORTANT THAT HANDWASHING BE DONE ONLY AT A PROPERLY EQUIPPED HANDWASHING FACILITY IN ORDER TO HELP ENSURE THAT FOOD EMPLOYEES EFFECTIVELY CLEAN THEIR HANDS. HANDWASHING SINKS ARE TO BE CONVENIENTLY LOCATED, ALWAYS ACCESSIBLE FOR HANDWASHING, MAINTAINED SO THEY PROVIDE PROPER WATER TEMPERATURES AND PRESSURE, AND EQUIPPED WITH SUITABLE HAND CLEANSERS, NAIL BRUSHES, AND DISPOSABLE TOWELS AND WASTE CONTAINERS, OR HAND DRYERS. IT IS INAPPROPRIATE TO WASH HANDS IN A UTENSIL CLEANING SINK SINCE THIS MAY RESULT IN AVOIDABLE CONTAMINATION OF THE SINK AND THE UTENSILS HANDLED THEREIN. OBSERVED SINK IN THE ICE CREAM PREPARATION AREA BEING USED FOR UTENSIL RINSING; THIS AREA REQUIRES THAT THE SINK BE USED AS A HANDWASHING STATION DUE TO THE LIKELIHOOD OF HANDS NEEDING TO WASHED.
Potentially hazardous food (time/temperature control for safety food) shall be maintained at 41°F or below during cold holding. AMC 16.60.140(3-501.16.A.2.a) Bacterial growth and/or toxin production can occur if time/temperature control for safety (TCS) food remains in the temperature "Danger Zone" 41*F to 135*F too long. Maintaining TCS foods under the cold temperature control requirements prescribed in this code will limit the growth of pathogens that may be present in or on the food and may help prevent foodborne illness. ***MEASURED COOKED PEPPERS STORED ON TOP OF ICE IN A PLASTIC CONTAINER ABOVE THE COLD HOLDING THRESHOLD OF 41*F. TRAIN EMPLOYEES TO FOLLOW DIRECTIVE ABOVE. PERSON IN CHARGE AGREED TO GET RID OF PRODUCT AT CLOSE OF BUSINESS.
Poisonous or toxic materials shall be used according to the manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment. AMC 16.60.180(7-202.12.A.2) ***DIRECTED PERSON IN CHARGE TO CHECK THE CONCENTRATION OF SANITIZER USED TO WIPE DOWN SURFACES; CONCENTRATION OF SANITIZER WAS ABOVE THE ACCEPTABLE LEVEL AND PERSON IN CHARGE CORRECTED THE SANITIZER DILUTING THE CONCENTRATION OF THE CHLORINE BASED SOLUTION TO ACCEPTABLE LEVELS.
No violations noted.
No violations noted.